Carbohydrates and Nutrition Overview

Carbohydrates are molecules used by living organisms for energy and structural support in cell walls and exoskeletons.

Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen in a 1:2:1 ratio.

Glucose, a key carbohydrate, is produced primarily through photosynthesis in plants.

Cells break down glucose to release energy, powering other reactions within the organism.

Carbohydrates include simple sugars, like glucose, and complex polymers, like starch and cellulose, with roles in energy storage and structural support.

Simple sugars, the basic units of carbohydrates.

A monosaccharide that circulates in the bloodstream; also known as dextrose.

A monosaccharide found in fruits, particularly sweet ones.

A monosaccharide found in milk sugar.

A pentose sugar, a structural component of DNA.

Molecules with the same molecular formula but different structures.

A group of sugars (glucose, galactose, and fructose) which are isomers.

Carbohydrates formed from multiple monosaccharides.

A large, complex carbohydrate made from many monosaccharides (simple sugars) linked together.

Common polysaccharides include cellulose, chitin, starch, and glycogen.

The main storage polysaccharide in plants.

The primary structural carbohydrate in plants, making up plant cell walls.

Cellulose molecules form long fibers of glucose chains linked by beta-1,4 glycosidic bonds.

The orientation of bonds and the presence of branching in polysaccharides determine their properties.

Disaccharides are formed through dehydration synthesis, where a water molecule is removed when two monosaccharides join.

In dehydration synthesis, a hydroxyl group (OH) from one monosaccharide combines with a hydrogen atom (H) from another, releasing a water molecule and forming a glycosidic bond.

A type of covalent bond that connects monosaccharides in disaccharides and polysaccharides, formed through dehydration synthesis.

Disaccharides are commonly found in various everyday foods and drinks, playing roles in nutrition and flavor.

A six-membered ring formed by monosaccharides with five or six carbon atoms, favored in aqueous solutions.

Monosaccharides with five or six carbons usually form pyranose rings in water, creating a stable structure.

A form of glucose where the hydroxyl (OH) group on carbon 1 is below the plane of the pyranose ring.

A form of glucose where the hydroxyl (OH) group on carbon 1 is above the plane of the pyranose ring.

The position of the hydroxyl (OH) group on carbon 1 determines whether it's 𝛼-glucose (below the ring) or 𝜷-glucose (above the ring).

Glucose exists in two major conformations: 𝛼-glucose and 𝜷-glucose, differing in the orientation of the OH group on carbon 1.

The specific conformation of glucose (𝛼 or 𝜷) influences its role in forming polysaccharides. It gives them different properties and functions.

Knowing the difference between 𝛼-glucose and 𝜷-glucose is fundamental to understanding the structure and function of carbohydrates like starch and cellulose.

The ratio of carbon, hydrogen, and oxygen atoms in carbohydrates is 1:2:1. This means that for every carbon atom, there are two hydrogen atoms and one oxygen atom.

A carbohydrate composed of two monosaccharides linked together by a glycosidic bond.

A complex carbohydrate made up of many monosaccharides linked together in a long chain.

A chemical reaction that removes a water molecule to join two monomers together, forming a larger polymer. This is how monosaccharides are linked to form disaccharides and polysaccharides.

Both are polysaccharides that function as energy storage molecules in organisms. Starch is found in plants, while glycogen is found in animals.

The biochemical processes that break down carbohydrates to release energy and store excess carbohydrates in tissues.